WABI Beef Chow Fun Recipe - by Koji Cooks

WABI BEEF CHOW FUN

I'm naming this WABI because it is a flexible recipe that includes extra vegetables and some different ingredients in the sauce, making it not quite the traditional Chinese Chow Fun recipe. The recipe uses a combination of soy sauces, the dark soy is thicker and more velvety with a distinct flavor, it is a key ingredient in the recipe. You can use chicken, shrimp, pork, tofu, or any combination of these. I'm using wide dry square rice noodles, called rice flakes, but any fresh or dry rice noodles will work perfectly. Leftovers freeze well. I like to serve Chow Fun with Chinese hot mustard - optional.

CHOW FUN USING WIDE RICE NOODLES W/CHINESE HOT MUSTARD

BEEF

1 pound thinly 1/4" sliced stir fry beef - flank, sirloin or strip cut into 1"x2" lengths

MARINADE

1/4 teaspoon baking soda

2 tablespoons soy sauce

4 teaspoons dark soy sauce

2 teaspoon sugar

20 grinds of fresh white pepper

1.5 tablespoons cornstarch

1 tablespoon vegetable oil

2 teaspoons sesame oil

METHOD

Combine the marinade ingredients in a medium-sized bowl, add the beef, and toss to coat evenly. Cover and refrigerate for 1 hour.

STIR FRY SAUCE

3 tablespoons soy sauce

1 tablespoon dark soy sauce

2 tablespoons oyster sauce

2 teaspoons sugar

1.5 tablespoons dry sherry

METHOD

Combine the sauce ingredients together in a small bowl and hold stove side.

NOODLES & VEGGIES

8 ounces of rice flake square noodles or wide rice noodles.

If you can get the square rice flake noodles pictured above, simply boil them for 1-2 minutes, rinse well and toss a with a little sesame or vegetable oil. If using wide rice noodles pictured second, soak them in warm water for 1 hour, drain and held stove side. The noodles should be soft, soak longer if necessary.

VEGGIES

1 tablespoon peeled, mined fresh ginger

2 teaspoons minced garlic

1.5 cups broccoli florets

1/2 cup thinly sliced carrots

1/2 cup thinly sliced celery

1 cup sliced button mushrooms

1.5 cups napa, savoy or green cabbage cut in 1/4" strips

1 seeded small red pepper julienned

1 peeled,small sweet onion sliced in 1/2" pole to pole slices.

1.5 cups mung bean sprouts

STIR FRYING

3-4 tablespoons vegetable oil

METHOD

Heat a wok or large high-sided skillet over medium-high heat, and swirl in 1 tablespoon of oil. Add the noodles and stir-fry vigorously for 2 minutes, then remove and set aside. Swirl in another tablespoon of oil, add the beef, and stir-fry for 2-3 minutes until it slightly browns. Remove and set aside. Rinse out the wok or pan, return it to medium-high heat, and add the remaining 1 tablespoon of oil. Add the ginger and garlic, and stir-fry for 30 seconds. Stir in the vegetables and stir-fry for 4 minutes, then stir in the sauce and stir-fry for 1 minute. If the wok or pan becomes too crowded, divide the mixture and finish cooking in batches. Stir in the rice noodles and beef, add more oil if needed and stir-fry vigorously until piping hot. Serve!